Recipes | 20 February 2018Crispy Pho Pillows with Salmon Share article facebook twitter google pinterest Pho can go beyond the soup bowl. The recipe from Crispy Pho Pillows with Salmon below is just one example of that. Don’t like salmon? No problem, this recipe is very versatile and can be made with beef. Get more recipes in Simply Pho. Crispy Pho Pillows with Salmon The people of Hanoi are known as “pho addicts,” and their appreciation of the pho noodle goes beyond the soup bowl. This dish (ph? chiên ph?ng) is just one of their fun creations. In Hanoi, it is normally served with beef and stir-fried greens, such as bok choy or spinach. I learned this variation that uses salmon from Chef Phuoc Hung on Món ngon m?i ngày, a daily cooking show on Vietnamese television. SKILL LEVEL: Intermediate • PREP TIME: 30 minutes • COOK TIME: 35 minutes • YIELD: 2 servings Pho Pillows 7 oz (200 g) rice noodle sheets Vegetable oil, for frying Sauce 1 tbsp (15 g) tomato sauce 1 tbsp (18 g) oyster sauce 1 tsp chicken stock powder ½ tsp sugar ½ tbsp (9 g) chili sauce ½ tsp sesame oil ½ cup (120 ml) water Stir-Fry 2 salmon fillets (7 oz, or 200 g, each) Salt, to taste Black pepper, to taste 1 tbsp (15 ml) vegetable oil 1 tsp minced garlic ¾ cup (70 g) straw mushrooms or mushrooms of choice, halved 1/3 cup (40 g) julienned carrot 1/3 cup (40 g) julienned bell pepper 1/3 cup (40 g) julienned celery 1/3 cup (40 g) julienned onion 2 scallions, cut into 2-inch (5 cm) lengths To make the pho pillows: Place 3 rice noodle sheets on top of one another and cut into 1-inch (2.5 cm) squares. Place a small saucepan over medium heat. Fill with vegetable oil to a depth of 2-inches (5 cm). Heat until the oil reaches 360°F (180°C), or test the temperature with a chopstick inserted into the oil: when bubbles appear around the chopstick, the oil is ready for deep-frying. Gently drop the pho squares into the saucepan, leaving some space between them at first so they do not stick together. After 30 to 60 seconds, the surface should no longer be sticky, so you can push the squares closer together and add more to the pan. Fry over medium heat until puffy (like a pillow) and golden brown, about 3 minutes. Remove from the pan with a slotted spoon and place on a paper towel-lined plate to drain the excess oil. You will need to fry in batches. To make the sauce: In a small bowl, combine the tomato sauce, oyster sauce, chicken stock powder, sugar, chili sauce, water, and sesame oil. Stir well to dissolve. Set aside. To make the stir-fry: Season the salmon fillets on both sides with salt and pepper. Heat the vegetable oil in a large pan over medium/high heat until hot. Add the salmon and sear both sides—sear the skin side until golden and crispy. Remove from the pan and let rest on a plate. Add the garlic to the same pan and stir and cook over medium-high heat until fragrant. Add the mushrooms and stir and cook for 30 seconds. Add the carrot, followed by the bell pepper and celery. Stir-fry for 3 minutes, then mix in the sauce. Add the onion and stir-fry for another minute, then turn off the heat. Mix in the scallions. Divide the stir-fry between the two serving plates. Arrange the crispy pho pillows around the stir-fry so they don’t turn soggy. Place the seared salmon on top of the stir-fry. Cooking Tip: It is crucial to deep-fry the squares over medium heat; high heat burns them too quickly, and over low heat, they don’t puff properly. Buy from an Online Retailer US: UK: AU: Ramen is so 2012. It’s time to start enjoying a scoop of Vietnam’s varied, delicious, and aromatic soup sensation: pho. Grab yourself a bowl of pho and discover the sensation with Simply Pho.Whether you are cooking for one or ten, Simply Pho brings healthy homemade pho noodle soup and all the fixings straight to your table. You’ll learn how to put together the perfect bowl of piping hot pho–both authentic and quicker weeknight versions–in a myriad of ways! To complete this introductory Vietnamese cooking course, author Helen Le, creator of the popular YouTube channel Helen’s Recipes, also show you how to make Vietnamese favorites–fresh and crispy spring rolls and Bahn mi sandwiches–along with those that will be new and inspired favorites, such as omelets, crepes, and pizza all made with pho noodles; vermicelli noodle salads topped with beef and pork; and a variety of mi Quang noodle dishes. Helen also shows you how to make fresh pho noodles from scratch, Vietnamese baguettes, dipping sauces, flavored oils, and broth and aromatics so you can craft the perfect bowl of pho noodle soup at home. Try your hand at: Pho Noodle Soup with Chicken Pho Noodle Soup with Beef Stew Vegan Crispy Spring Rolls Chicken Curry with Vermicelli Noodles Meatball Sandwiches and More With easy-to-follow step-by-step instructions and stunning photos, Simply Pho will bring the mouthwatering and aromatic scents of your favorite Vietnamese restaurant straight to your kitchen! Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.